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Chicken Tortilla Soup

Chicken Tortilla Soup is comfort food, warmth, and a whole lot of love delivered in a bowl. Pan-seared chicken, roasted peppers, tomatoes, garlic, onion, and fresh-made tortilla strips. Topped with shredded cheese, bacon, sour cream, and cilantro - delicious.
Prep Time40 mins
Cook Time20 mins
Course: Soup
Cuisine: American, Mexican Inspired
Keyword: chicken, Chicken Tortilla Soup, peppers
Servings: 8 people
Calories: 437kcal

Equipment

  • Cast Iron or heavy bottom pan
  • Blender
  • Soup Pot or Dutch oven

Ingredients

  • 4 each Roma Tomatoes
  • 3 each Anaheim Peppers poblano or jalepeno will work too
  • 4 cloves Garlic
  • 8 ounces Tomato Paste
  • 2 cups Corn frozen or fresh kernels
  • 3 pieces Chicken Breast
  • 2 teaspoons Kosher Salt
  • 1 teaspoons Black Pepper
  • 2 teaspoons Cumin
  • 2 teaspoons Paprika
  • 1 teaspoon Cayenne Pepper

Toppings

  • 8 ounces Cheddar Cheese Shredded
  • 1 bunch Cilantro
  • 8 ounces Sour Cream
  • 1 package Corn Tortillas
  • 1/2 cup Canola Oil

Instructions

Dry Roasted Vegetables

  • Using a heated cast iron or heavy bottom pan, add in the tomatoes, peppers, onion, and garlic. Allow the vegetables to roast; turning on all sides until you achieve the char to your desired depth. Remove vegetables as they are done and set aside.
  • Immediately upon removing the peppers, place them in a dish and cover them with plastic wrap. Let rest 10 - 15 minutes or until the skin peels easily from the pepper. Remove skin and stems. You can leave the seeds for an added spicy kick or remove them as well as the membrane. I leave them in.
  • Add frozen corn kernels to the already heated skillet and blister separately. Approximately 6-7 minutes.

Boiled Chicken

  • Place chicken breast in enough water or chicken stock to cover. Cover with lid and boil until chicken reaches an internal temperature of 165 °. Once cooked, remove from pan and shred. Season with kosher salt, black pepper, cumin, and paprika. Set aside.

Construct Soup and let simmer

  • Once you have removed the skin and stems from the peppers, place the peppers, onions, garlic, and tomatoes into a blender. Tear one corn tortilla into pieces and add to the blender. Blend until smooth. Add to the soup pot.
  • Add in your chicken stock and stir to combine. Let the blended vegetables and stock come to a simmer. As the soup heats, the blended vegetables will break down and become smooth. Once the soup comes to a simmer, add tomato paste, shredded chicken, and corn. Let the soup simmer for another 10 - 20 minutes. If you need to hold, place on the warming function of your oven or on very low heat.

Tortilla Strips

  • If making your own tortilla strips, heat a heavy bottom pan with 1/2 cup canola oil over low heat. Cut corn tortillas in half and then into small strips. Pan fry in batches. Remove and let drain on paper towels or mesh rack and salt each batch immediately.

Serve it up!

  • Ladle the desired amount of Chicken Tortilla Soup into your bowl. Top with cheddar cheese, a dollop of sour cream, tortilla strips, and cilantro. Watch the smiles on everyone's face as they come back for seconds! Enjoy!
  • **Please note: Nutrition information is for informational purposes only. Nutrition is calculated on the ingredients I use and may not be the same as in your kitchen. Please use it as a loose guide only.

Nutrition

Calories: 437kcal | Carbohydrates: 32g | Protein: 13g | Fat: 31g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 1024mg | Potassium: 539mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1217IU | Vitamin C: 11mg | Calcium: 286mg | Iron: 2mg